Sinaloa Albóndigas recipe:

Ingredients:

• 2 and 1/2 lb. lean ground beef
• 2 cups corn masa for tamales (or corn flour mixed with water)
• 2 Eggs
• 1/4 teaspoon ground pepper
• 4 red tomatoes
• 5 carrots
* 5 zucchini
• Fresh parsley leaves, cilantro leaves and mint leaves, chopped
• 1/2 teaspoon dried oregano,
• Pinch of cumin
• Salt to taste
• 1 tablespoon butter
• 4 cups Chicken broth

Making these the mexican way:

1) In your blender, liquefy throroughly the tomatoes and onions with one cup chicken broth; pour the resulting sauce in a pot, season with salt and the dry spices to your taste; bring to a boil.

2) As soon as it starts to boil, pour the remaining chicken broth in, along with the finely chopped carrots and zucchini, bring back to a boil then reduce the heat setting and keep warm.

3) Now turning to the meatballs themselves, in a big bowl mix the ground meat with the corn masa, the eggs, pepper and salt. Form the albondigas about the size of big walnuts.

4) Put the raw meatballs into the pot containing the tomato sauce. When all raw albondigas are in the sauce; put in the fresh cilantro, parsley and mint. Simmer until the albondigas are cooked and the sauce has reduced.

Serve your Sinaloa-Style Albondigas with the tomato sauce and steamed vegetables